About 50 minutes before serving: In double boiler over hot, not boiling water (or in heavy 1 quart saucepan over low heat), melt chocolate and corn syrup until chocolate is melted and mixture is smooth, stirring occasionally with rubber spatula.

Cover and refrigerate 30 minutes or until mixture is cool.

Stir in vanilla.

In 2 quart saucepan over medium-low heat, heat milk until very hot and small bubbles form around edge (do not boil).

Meanwhile, in small bowl with mixer at medium-low speed, beat cream and chocolate mixture until soft peaks form.